Fiddlehead Ferns with Horseradish & Ramps
Fiddlehead ferns with ramps is a true Spring partnership! Add a little horseradish and mustard to spice things up and really get the flavors doing the rumba!
Steam the fiddleheads over boiling water for about five minutes, or until they are crispy-tender. Drain them and place them immediately into a bowl of ice water to stop the cooking. Let them sit for only about 30 seconds to a minute, then transfer them to paper towels to drain.
Whisk the yogurt, mayonnaise, lemon juice, mustard, horseradish, ramps, and salt and pepper together in a bowl.- until smooth.
Serve the fiddleheads topped with the sauce.